Optimization of Fresh Noodles Leaf Processing Technology Using Response Surface Methodology
;Noodles leaf is a traditional noodle product in China,named for its shape resembling willow leaves.The raw materials and processing techniques for making fresh noodles leaf are similar to those of fresh noodles,and their unique shape gives them a unique taste.In order to obtain the best technological conditions for making fresh noodles leaf,four factors were selected,including water addition,dough mixing time,ripening time,and rolling times.Based on single factor experiments,the Box Behnken model was used for response surface experimental design to optimize the production process of fresh noodles leaf.The results showed that the optimal processing conditions for fresh noodles leaf were based on wheat flour with a water content of 40％,a dough mixing time of 8 minutes,a ripening time of 20 minutes,and 8 rolling times.The sensory score of the fresh noodles leaf prepared by this process was 84.7,with an error of 1.28％compared to the theoretical value.This indicates that the model has a good fit and can be used for the actual production of fresh noodles leaf,which can improve their sensory quality.
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